Try these quick and easy vegan hummus bowls! It is a great healthy and filling lunch or dinner option. Made with quinoa, lots of fresh and vibrant vegetables, homemade hummus, and a tangy lemon dressing. These bowls are gluten-free too.

 

These Vegan Hummus Bowls are ideal for those who love filling and incredibly flavorful one-bowl meals. Made with rich creamy hummus, a crisp fresh quinoa salad drenched in a lemon-herb dressing, and topped with homemade falafel balls. Everything together makes it incredibly filling. I must say: this is a complete meal in itself!

Close up hummus bowl

Appealing Features!

  • This hummus bowl is the simplest and most affordable one-bowl lunch or dinner.
  • This easy recipe needs no cooking at all: just prepare quinoa salad, layer hummus with crisp quinoa salad, and serve.
  • It’s a quick recipe to prepare and just takes five minutes, so you can swiftly make it for a weekday lunch or unexpected guests.
  • This hummus bowl is dairy-free, gluten-free, vegan, and vegetarian.
  • It is overflowing with flavorful, tangy, creamy, crunchy, and fresh flavors.
  • This is a great hearty meal in itself!
  • It is highly customizable. With a few simple ingredient alterations, you can easily modify it and make it extremely simple or fancy.
  • This recipe can easily double or triple for a larger party because the flavors and textures work so well together.

Let’s see how to prepare it…

Required Ingredients

Here are the ingredients you’ll need to make these vegan bowls, so let’s have a look at them.

Hummus

For this recipe, store-bought hummus is the easiest option; you can find numerous varieties in the condiments section of your local supermarket. Look for a high-quality brand with a creamy, well-balanced flavor. You might even make your own!

There are various recipes for hummus available on the blog you can choose your favorite one. It can be prepared on the weekend and enjoyed during the week.

The following are a few of my favorite homemade hummus recipes:

Cooked Quinoa

Quinoa gives these bowls a nice filling texture.  There are different recipes available on the blog for making quinoa. I used plain Quinoa.

You might use another grain, such as farro, brown rice, or couscous.

Falafel Balls

I made falafel balls last week using this recipe Vegan, Gluten-Free Baked Falafel and store them. They are very healthy, crispy, and tasty!

Cherry Tomatoes

Having an element of red is always pleasant, as we do indeed eat with our eyes. I prefer to use ripe, sweet cherry tomatoes, although plum tomatoes would also work.

Cucumber  

Cucumbers bring wonderful freshness. I used Persian cucumber. If you don’t have Persian cucumbers, you can substitute English cucumbers. The English cucumber differs from the regular cucumber in that it is longer and thinner, has no tough skin or seeds, and has a milder flavor. It can be found in the produce section.

Red Onion

Red onions are milder than white onions and are a wonderful complement to salads. Alternatively, for a milder option, try shallot.

Kalamata Olives

Olives enhance the other ingredients by adding a wonderful saltiness.

For Dressing

I made a simple dressing with fresh lemon juice, olive oil, salt, and pepper.

Garnish

For garnish, I used fresh chopped parsley and mint. You can also use your preferred herbs instead.

How To Make Vegan Hummus Bowls?

  1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  2. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl to make a dressing.
  3. Pour the dressing over the quinoa mixture and toss to combine.
  4. Spread the hummus in the center of a large serving platter or divide it among 4 bowls.
  5. Spoon the quinoa salad over the hummus.
  6. Top with falafel balls.
  7. Garnish with chopped parsley and mint.
  8. Serve and enjoy!

Recipe Notes

  • You can customize this recipe to your taste by adding or replacing some of the vegetables and herbs.
  • Assemble the salads right before serving. This keeps the other fresh components crisper and more attractive by preventing the hummus from adding too much moisture.
  • In order to not overpower the bowl with a single flavor, cut the vegetables into uniform sizes so that each bite contains a bit of everything.
  • Before adding, allow the quinoa to cool slightly. After cooking, the quinoa will be very hot, so let it cool a little bit or your hummus and veggies will be lukewarm.
  • Check out my best advice on How To Cook Quinoa. They offer a satisfying texture to the hummus bowls and some plant-based protein to the dish, making it suitable for vegans.
  • Check out my blog to learn How to Make the Best Homemade Hummus?
  • Make the additional dressing. Take advantage of this excellent homemade dressing all week long by doubling the ingredients and storing it in the refrigerator. It tastes fantastic on a variety of salads.

Variations Or Add-Ins

Interested in making a fancy vegan hummus bowl? You can make this idea as elaborate or simple as you wish, which is a great feature. To add surprising flavors, you can use fridge leftover vegetables or more fancy pantry ingredients. Or add a protein on top to turn it into dinner! Here are a few ideas:

  • Baby greens: I love adding leafy greens to my salads. Baby greens give nutrients and texture. Baby spinach offers a nice mild flavor and is high in iron, but you may also use lettuce, rocket, or kale.
  • Spices: Add some cumin, ginger powder, garlic powder, cayenne, and paprika to the dressing.
  • Falafel: You can also add some Baked Tofu Nuggets or Air Fryer Eggplant Bacon or Baked Zucchini Fries inplace of falafel for extra flavor.
  • Feta cheese: Feta cheese is a hard Greek cheese that has a creamy flavor and a touch of saltiness. In order to make it dairy-free substitute vegan feta.
  • Toasted Pita Chips or gluten-free crackers: It is nice to have some sort of bread for digging; use whatever meets your diet.
  • Soy Curls
  • Change The Dressing: Making your bowl with a different dressing, such as Vegan Caesar Dressing, Basil Salad Dressing, Vegan Blue Cheese Dressing, or Vegan Cilantro Lime Dressing, will change things up.
  • Add lentils: Add some cooked lentils to this recipe to boost the protein content. Try it with brown, red, yellow, or green.
  • Additional Topping Ideas: You can also add bell peppers, some sun-dried tomatoes, roasted nuts, couscous, farro, or rice pilaf.

More Healthy Bowl Recipes To Try:

Frequently Asked Questions

How To Store Vegan Hummus Bowl?

Cover any leftover Vegan Hummus Bowls with plastic wrap or store them in an airtight container in the fridge. The dressing will last up to two weeks if stored separately, if at all feasible. Due to the loss of liquids from the veggies, the hummus bowl only keeps for about 2 days.

Can You Prepare These Hummus Bowls In Advance?

The hummus can be prepared up to a week ahead of time and kept covered in the refrigerator. The hummus can also be frozen for up to three months. Likewise, you can cook the quinoa and keep it for up to a week in the refrigerator. To ensure that everything is fresh, it is ideal to cut and prepare the vegetables right before serving.

What Else Can You Add To These Hummus Bowls?

These bowls are a terrific way to use up any leftover vegetables in your refrigerator, and you can add zucchini, bell peppers, or avocado. You can add some cooked noodles, soy curls, or roasted peanuts to make it a heartier dinner.

What Is Vegan Hummus Made Of?

It’s made using chickpeas (also called garbanzo beans), tahini, lemon juice, and garlic. Of course, any grocery shop these days offers a myriad of variants and flavors. It tastes great when paired with warm pita bread, veggie sticks, or homemade flatbread.

Is Hummus Good For You To Lose Weight?

Hummus is a fantastic source of protein and fiber, both of which may aid with weight loss. According to studies, those who regularly eat hummus or chickpeas are less likely to be fat, have a lower BMI, and have a smaller waist circumference.

The Wrap-Up

If you try this Vegan Hummus Bowls recipe or any other from Healthiersteps, please let us know how it turned out in the comments below! And if you took photos of it, tag me on Instagram so I may repost them on my stories! Thanks for visiting my Recipes, and I hope to see you again soon.

hummus bowl recipe in black bowl on grey back boewl

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vegan hummus bowl in a black bowl on white abckground

Vegan hummus bowls

Try these quick and easy vegan hummus bowls! It is a great healthy and filling lunch or dinner option. Made with quinoa, lots of fresh and vibrant vegetables, homemade hummus, and a tangy lemon dressing. These bowls are gluten-free too.
5 from 2 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: Vegan hummus bowls
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4
Calories: 370kcal

Ingredients

  • 1 cup of prepared hummus
  • 1 cup of cooked quinoa
  • 4 falafel balls
  • 1 cup of cherry tomatoes halved
  • 1 cup of cucumber diced
  • 1/2 cup of red onion diced
  • 1/2 cup of Kalamata olives halved
  • 1/4 cup of fresh parsley chopped
  • 1/4 cup of fresh mint chopped
  • 1/4 cup of fresh lemon juice
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make a dressing.
  • Pour the dressing over the quinoa mixture and toss to combine.
  • Spread the hummus in the center of a large serving platter or divide among 4 bowls.
  • Spoon the quinoa salad over the hummus.
  • Garnish with the chopped parsley and mint.
  • Serve and enjoy!
  • You can customize this recipe to your taste by adding or replacing some of the vegetables and herbs, you can also add some falafel balls, or grilled eggplant or zucchini for extra flavor.

Nutrition

Calories: 370kcal | Carbohydrates: 42g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 507mg | Potassium: 595mg | Fiber: 8g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 4mg